How to make Polish Żurek?
Sometimes called the ‘yesterday's menu soup’, 'Żurek' is a dish that has been enjoyed by many generations of Poles.
There are as many recipes for cooking żurek as there are regions of Poland. It is made differently in Kraków (with vegetables) than in Kielce, Podlasie, Namysłów and elsewhere. The one essential, common ingredient is the leaven made of fermented rye flour with a piece of whole-meal bread crust.
The Lenten Żurek is a very plain soup, served with a minimum of basic ingredients. When fasting is done, żurek becomes a rich soup generously supplemented with cook's special reserves of sausage, spare ribs, bacon cracklings or a hard-boiled egg.
Polish soup: Żurek
To make 'Żurek' you will need:
- 100 g of whole-wheat rye flour
- 250 g of carrot
- celeriac and parsley
- 200 g of white sausage
- salt, flour, garlic, marjoram
Allow the flour to sour in the water for a few days. Cook a stock from mixed vegetables, strain, add sour flour liquid (żur), spice with flour, bring to boil, add salt.
Add white sausage cut into small pieces, spice with garlic or marjoram. Serve with hard boiled eggs cut into halves.
The recipe, photo and text are taken from the 'Polish Cuisine - Epicurean Travels' Folder, published by Polish Tourist Organisation (www.pot.gov.pl).
To read this brochure and see more Polish tasty recipes, please visit the pdf.polska.travel website.